Best Creamy Mushroom Soup with Béchamel Sauce

Name: Best Creamy Mushroom Soup with Béchamel Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 110 min
Yield: 4
Cuisine: continental
Ingredients: 1/4 tsp butter; 2 garlic pods (chopped); 150 g mushrooms (finely chopped); 1/4 tsp white pepper; 1/4 tsp salt; 2 tbsp chopped parsley; 1/8 cup veg stock; 250 ml milk; 1/2 tsp crushed black pepper; 1 tsp butter; 3 tsp maida; 1/8 cup milk; 1/8 tsp white pepper; Pinch grated nutmeg; 1.5 cups veg stock; 1.5 tbsp fresh cream

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A rich and comforting mushroom soup made with creamy béchamel and homemade veg stock.

110 min

cook 45 min

continental

Ingredients

Instructions

In a pan, melt a little butter and sauté chopped garlic for a few seconds till fragrant
Add finely chopped mushrooms and cook on medium heat until they shrink and turn golden brown
Mix in white pepper, salt, chopped parsley, and a small amount of vegetable stock
Blend the cooked mushrooms just once or twice to keep the texture slightly chunky
In the same pan, boil milk with crushed black pepper, strain it and keep aside
Melt butter, add maida, and stir well to form a smooth thick paste (roux)
Gradually pour in the strained warm milk while whisking continuously to make a smooth béchamel sauce
Add a little more milk, salt, white pepper, nutmeg, and vegetable stock into the sauce and mix well
Add the mushroom mixture into the sauce, let everything boil together for about 2 minutes
Switch off the heat, stir in fresh cream and mix until well combined
Garnish with fresh parsley and serve the hot creamy soup immediately